In Good Flavor
This Potato Prosciutto and Apple Stuffed Pork Loin transforms an affordable cut of meat into a main dish everyone will enjoy. The filling is a mixture of shredded hash browns, prosciutto, apple, and cream cheese wrapped in tender pork loin. It’s perfect for a family dinner but elegant enough for guests too!
This stuffed pork roast recipe delivers a juicy, tender pork loin with a savory stuffing that’s brimming with flavor. Fresh rosemary and thyme add an aromatic, herbaceous touch, while the use of shredded hash browns in the filling makes this stuffed pork delightfully unique and absolutely worth trying. This roast has all the cozy fall vibes and comfort food feels, but honestly, it’s too good not to make year-round.
It’s practically a meal on its own, but this main dish also pairs perfectly with creamy mashed potatoes, my Quick and Easy Thyme Potatoes (yes, even if we’re doubling up on root veggies), orzo roni, green beans, or a salad.
Ingredients needed:
- Pork center-cut loin—this is considered a lean cut of pork. I look for ones with as much dark color and marbling as I can. It’s juicier and tender than the white meat and remains pinkish when fully cooked. Pork is considered fully cooked when it reaches 145° F.
- Shredded hash browns—use the prepackaged, unseasoned kind in the refrigerator or freezer section. This recipe uses it straight from frozen.
- Prosciutto—use the prepackaged, diced variety for adding depth of flavor, saltiness, and texture to the filling.
- Apple—use firm apples such as Honeycrisp, Fuji, Granny Smith, Braeburn, or Gala. They hold their shape and create textural interest.
- Onion—add flavors and natural sweetness.
- Rosemary and thyme—add an herbaceous element. The rosemary imparts an aromatic and woodsy flavor, while thyme provides floral and earthy notes. I recommend using fresh over dried as the fresh also adds specks of color to the stuffing and rub the pork. If you use dried, reduce the quantity to 1/3 of the fresh.
- Garlic—for depth of flavor.
- Apple cider vinegar—added to the stuffing to create flavor complexity, adds brightness, and balances the richness.
- Butter—used for the rub to deliver flavor and help with browning.
- Dry seasonings—onion powder, garlic powder, paprika, sugar, kosher salt, and black pepper.
Recipe highlights:
- Cook the prosciutto and onion for 3 minutes over medium heat. Add shredded hash browns, apples, thyme, rosemary, and all the dry seasonings. Cook for 5 minutes, stirring frequently.
- Add water and apple cider vinegar, then add the cream cheese, stirring frequently as it melts. Continue to cook for an additional 2-4 minutes or until the potato is tender but still has body. Let the stuffing cool to room temperature.
- Combine rosemary, thyme, onion powder, garlic powder, paprika, 1 teaspoon kosher salt, and a rounded 1/8 teaspoon black pepper for the rub. Set aside.
- Butterfly the pork by cutting vertically down the pork loin, stopping 1/2 inch short of the work surface. With the sharp edge facing left, slice horizontally to open up the left side as if unrolling a sleeping bag, keeping it 1/2-inch thick. Repeat the process to butterflying the right side.
- Season the outside (fat side) with kosher salt and black pepper. With the seasoned side down, spread the cooled filling onto the pork. Roll the pork into a log, tucking the filling in if it falls out. Secure the seams with toothpicks or a few strips of butcher’s twine.
- Apply the rub to the pork.
- Bake at 375° F, seam side down, for about 40-50 minutes or until the internal temperature reaches 150°-155° F.
- Detailed instructions are in the recipe card below.
Ideal for prepping ahead:
This pork roast recipe is ideal for making ahead and cooking when you’re ready. You can prepare it a day in advance. The resting time is a real benefit, letting the flavors meld even more. Cover the pork tightly with foil (grease the foil if it touches the pork to prevent the rub from sticking) and refrigerate. When you’re ready to cook, let the pork sit at room temperature for 30 minutes, then bake as directed.
If you’re entertaining, this pork is the perfect choice. Preparing it in advance allows you to simply put it in the oven when you’re ready, and your main course is set! It’s sure to become your go-to stress-free dinner recipe for guests.
How to store:
Store leftovers in an airtight container for up to 4 days in the refrigerator. To freeze, slice into individual servings, then wrap each piece in plastic wrap. Place the slices in a freezer bag or an airtight container and keep frozen for up to 3 months.
To reheat, loosely cover and bake in a preheated 300° F oven until warmed through. If frozen, defrost overnight in the refrigerator before reheating.
Pro tips:
- Use a sharp knife to butterfly the pork, which makes it effortless. That said, don’t worry too much about making it an exact science. It’s fine if it’s imperfect. The dish will still be delectable.
- Don’t forget to remove the toothpicks if you secure the seam with them.
- It’s perfectly okay if parts of the pork are pink inside. As long as it reaches an internal temperature of at least 145° F, it’s safe to eat. The dark meat in the loin can stay pink after cooking due to high protein hemoglobin levels.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)
- Instant-read thermometer—this one reads in 0.5 seconds and is certified for an accuracy of ±0.5°F.
- Mixing bowls—this set of 6 varying-sized mixing bowls and clear see-through lids is freezer, microwave, and dishwasher safe.
- Baking sheet—I like this brand of baking sheet. This 13″L x 9.5″W x 1″H is the perfect size for the roast.
- Long toothpicks or butcher’s twine for securing the seams of the pork roast.
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Potato Prosciutto and Apple Stuffed Pork Loin
Description
This Potato Prosciutto and Apple Stuffed Pork Loin transforms an affordable cut of meat into a main dish everyone will enjoy. The filling is a mixture of shredded hash browns, prosciutto, apple, and cream cheese wrapped in tender pork loin. It’s perfect for a family dinner but elegant enough for guests too!
Ingredients
For the rub:
Special tools:
Instructions
- Preheat the oven to 375° F.
- Make the stuffing: Add olive oil to a preheated large skillet over medium heat, then add the prosciutto and onions. Cook, stirring frequently for 3 minutes. Add garlic, then continue to cook for 1 minute.
- Next, add the shredded hash browns, apples, thyme, rosemary, and all the dry seasonings. Cook for 5 minutes, stirring frequently, adding a tiny splash of water if the potatoes begin to stick to the bottom of the pan.
- Combine the 3 tablespoons of water and 2 teaspoons of apple cider vinegar. Work them into the potato mixture. Add the cream cheese, stirring frequently as it melts. Continue to cook for an additional 2-4 minutes or until the potato is tender but still has body. Add a tiny splash of water if the potato sticks to the pan or browns. Reason to taste. Let the stuffing cool to room temperature.
- Make the rub: Combine rosemary, thyme, onion powder, garlic powder, paprika, 1 teaspoon kosher salt, and a rounded 1/8 teaspoon black pepper in a small bowl. Blend. Add the butter and blend until it combines into a paste. Set aside.
- Butterfly the pork: Cut vertically down the pork loin, stopping 1/2-inch shy of cutting through to the work surface. Hold the knife horizontally with the sharp edge facing left, and slice horizontally to open up the left side as if unrolling a sleeping bag, keeping it 1/2-inch thick. Repeat the process to butterflying the right side.
- Stuff the pork: Season the outside (fat side) of the butterflied pork loin with the remaining 3/4 teaspoon salt and 1/3 teaspoon pepper. Place it, seasoned side down, on a work surface. Spread the cooled filling onto the pork, leaving a 1-inch border along one of the long sides uncovered. Starting on the opposite side, roll the pork into a log, tucking the filling in if it falls out. Secure the seams with toothpicks or a few strips of butcher’s twine.
- Apply the rub and bake: Use a rubber spatula to apply the rub to the pork. Place it seam side down on a greased baking sheet. Bake at 375° F for about 40-50 minutes or until the internal temperature reaches 150°-155° F.
- Let the pork rest, loosely tented with foil, for 10 minutes before serving. Remember to remove all the toothpicks or butcher’s twine before serving.
- Makes 6 servings.
To cool the stuffing quickly, spread it onto a baking sheet and refrigerate for 10 minutes.
Using long, greased toothpicks makes them easier to remove.
The general guideline for baking pork loin is about 20-25 minutes per pound at 350° F. Pork is considered fully cooked when the internal temperature reaches 145° F. I prefer to cook it to 150° F, but it’s a personal choice. The temperature will continue to rise slightly during resting due to carryover cooking.
Note:
- *Use a firm apple such as Fuji, Granny Smith, or Braeburn so that they won’t get overly mushy.
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